Bento Box

Ingredients

• 2 eggs (large)
• 1 tbsp dashi broth
• 1 tsp sake
• 0.5 tsp Sugar
• a pinch of salt
• vegetable oil (for greasing)
• 40 g flour
• 1 tsp Baking powder
• 4 tbsp milk
• 1 tbsp soy sauce
• 75 g thin Japanese wheat noodles
• vegetable oil (for frying)
• 1 piece very fresh salmon fillet (about 60 g)
• 1 banana leaf
• 2 lemon slices
• Salt

Instructions

1. 1.

   Whisk all ingredients for the omelette together. Lightly coat a very small rectangular pan with oil and pour in some egg mixture. Cook over low heat until set, then roll up with a spatula and press lightly. Pour more egg into the remaining space, let it set, roll the new layer over the previous one and press again. Repeat until all egg is used. Remove, cool slightly, and slice.

2. 2.

   For the noodle balls mix flour, baking powder, milk, soy sauce, and 1 tbsp water. Let sit for at least 15 minutes. Cook noodles in boiling salted water for about 1 minute, then drain and let dry. Heat oil in a pot. Combine noodles with batter and fry in hot oil for about 2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels (yields ~5 pieces).

3. 3.

   Bring a pot of water to boil. Line a bamboo steamer with a clean banana leaf (or parchment) and poke several holes with a needle. Place lemon slices on top. Wash, pat dry, lightly salt the salmon, and place in the steamer basket. Cover and steam for about 10 minutes until juicy.

4. 4.

   Serve as desired in a Bento Box with additional Japanese items such as fruit, vegetables, rice, and shrimp.